Bangkok is all set to experience Dusit Devarana’s spiced up and flavor rich contemporary Indian cuisine at the award winning Indus Contemporary Indian Restaurant with the Executive Chef Nishant Choubey on 11th November and 12th November 2015.
To celebrate “Diwali,” the Indian festival of light, the food pop-up promotion at Indus Restaurant will offer guests, foodies and gourmands the best of Indian contemporary food with a meticulously prepared 7-course menu by Chef Nishant from the uber-luxurious Dusit Devarana New Delhi.
With extensive experience in traditional Indian cuisine, European cuisines, and molecular gastronomy Chef Nishant has specially designed a 7-course Indian degustation menu with his signature twists on classical Indian recipes pop-up promotion at Indus. Chef Nishant commented, “Indian cuisine is deeply rooted in tradition and is one of the oldest cuisines in the world. Recipes commonly used today are vastly the same as they have been for generations. My cuisine remains true to authenticity in terms of flavor, although I use modern cooking techniques and high quality ingredients to create unique dishes. I love Thailand and am very excited to cook at Indus Bangkok, which is considered to be one of the best Indian restaurants in the country.”
The 7-course pop-up menu is available in vegetarian and non-vegetarian versions including specialties like Study of Tomato, Gatta Gnocchi, Nitro Chili Crystals, Kolkatta Fish and Caramelized Foie Gras. Desserts will include Kalakand Cheese Cake and Cointreau Kulfi.
Study of Tomato
(Three kinds of tomato: clear tomato and orange water, green tomato and corriander crystals, desi yellow pan tomato)
Kolkatta fish (NV)
Mustard leaf wrapped, wasabi ice cream, micro greens
Old monk Dhooan prawn
Peri peri spiced, Grapefruit ceviche
Caramelized Foie Gras (NV)
Tandoori quail, duck khurchan
Slow cooked “Pulled” Raan
Indian hanker chief bread
Pathar ke gosht
Quail egg, turmeric salad
Pan ka mukhwas /orange Kulfi
About Chef Nishant:
After graduating from Bhopal Catering College in India, Chef Nishant worked at the Rajvilas in Jaipur, an exclusive 5 star hotel. He then joined the Jumeirah group and was a part of the pre-opening team for Madinat Jumeirah in Dubai. After spending three years there he returned to India and ran the kitchen of a popular restaurant in Delhi called Olive. He then led the opening teams of several popular restaurants in Delhi including Ai, Lap, and Chibo. Currently, he holds the esteemed position of Executive Chef at the Dusit Devarana.
Food connoisseurs of Bangkok will be able to enjoy a one of a kind modern Indian dining experience at Indus Contemporary Indian Restaurant on November 11th and 13th from 19:00 onwards. The seats will be limited to 50 diners per evening.
The 7-course degustation menu is priced at THB 2,400++ and THB 3,000++ (includes wine pairing) exclusive of tax and service charge per person.
For more information or to make a reservation, please call Indus at +6622584900 or email firstname.lastname@example.org